June 29, 2013
Slow Cooker Sweet Potato Soup
Sweet potatoes are one of our favourite low-glycemic carbs and are packed with beta-carotene as well as antioxidant and anti-inflammatory properties. There is some evidence to show that the health benefits of sweet potatoes are best absorbed if they are boiled or steamed, so this slow-cooker recipe makes sure you get the best nutrition out of these powerful root vegetables.
2 large sweet potatoes, peeled and chopped
1 sweet onion, chopped
2 cloves fresh garlic,
1 teaspoon ground cumin
1 teaspoon ground ginger
4 cups vegetable or chicken stock
¼ cup natural peanut butter
juice from 1 lime
salt and pepper to taste
1 teaspoon chopped fresh cilantro
½ cup light or fat-free sour cream
Put sweet potatoes, onion, garlic, cumin, ginger and stock in slow cooker. Cover and cook on low for 6-8 hours, or high for 4-6 hours, until the sweet potatoes are tender. Add peanut butter and lime juice. Put the mixture into a blender to puree the soup. Pour into bowls and serve with dollop of sour cream and sprinkle of cilantro (optional).